P.F. Chang’s Style Mongolian Beef! Easy and Amazing!
Whenever the craving hits, I just whip up a batch of Mongolian Beef… and let me tell you this is amazing and surprisingly easy!
+ 2 tablespoons oil
(vegetable or olive)
, finely minced
(low sodium is best)
packed brown sugar
(or your favorite cut of beef thinly sliced)
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Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
Slice the flank steak into 1/4" slices and toss with cornstarch. Gently shake off any excess.
Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through,it will cook completely when combined with the sauce).
Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.
Amount per serving (4g)
— Calories: 342
, Fat: 7g
, Saturated Fat: 2g
, Cholesterol: 68mg
, Sodium: 1690mg
, Potassium: 513mg
, Carbohydrates: 39g
, Sugar: 27g
, Protein: 27g
, Vitamin A: 60%
, Vitamin C: 2.1%
, Calcium: 62%
, Iron: 2.8%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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